Stir Fried Yu Choy Sum

Choy sum is one of the most common Asian Greens used in Chinese cooking, available all year round. It is easy to eat and quick to prepare: steamed, boiled and stir fried, it can also be used in soups. Don’t over season choy sum with strong flavors, it will destroy the mild, pleasant taste. Unlike what some people may believe, choy sum is not Asian cabbage. It is not safe to eat raw choy sum.

Choy sum 菜心 and yu choy sum are the same Chinese vegetables, yu choy is the younger version of choy sum, they are generally a little shorter and more tender. Choose choy sum with firm stalks and fresh leaves, no brown spots. Younger looking stems are more juicy and usually taste better. I eat choy sum all my life, basically.

Stir Fried Yu Choy Sum 炒菜心

 

Stir Fried Yu Choy Sum 炒菜心

  • Servings: 3 to 4 | Recipe by Leslie at Soups Ahoy
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Stir Fried Yu Choy Sum 炒菜心

1 pound fresh yu choy sum 油菜心, trimmed, rinsed, cut into 4 sections
1 small onion, 4 cloves garlic, (you can use ginger and garlic instead)
Olive oil, salt, black or white pepper, oyster sauce
Optional:  Sugar, Chinese cooking wine

 

How to cook it:
Prepare a big wok with hot oil over medium high heat. Gently add onion, garlic and choy sum into the hot oil, be careful not to get hit by the splashing oil. Quickly stir vegetables, add 1/2 tablespoon Chinese wine, also add salt and pepper as you like.  (Add 1/2 teaspoon sugar if necessary. Sometimes they have a slightly bitter taste.)

Add 1 tablespoon oyster sauce mixed with 1 tablespoon water, stir well. Keeping cooking, turning once in a while. If it takes too long to get soft, cover the wok and cook 1 to 2 minutes until tender. Add 1/2 teaspoon sesame oil at the end, stir and dish up.

This simple recipe is very basic and versatile for cooking Chinese leafy greens: bok choy 白菜, napa cabbage 大白菜, gai lan 芥蘭 and water spinach 空心菜. The whole cooking process should only take 10 to 15 minutes on medium high heat for crisp texture and bright green color.

 


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